Crab Cakes with Creole Honey-Mustard Sauce

Makes 30 cakes

ingredients

2 teaspoons dry mustard
Pinch of cayenne
1 teaspoon salt
1 cup vegetable oil
2 tablespoons lemon juice
2 bacon slices, cooked crisp and crumbled
1/4 cup finely diced celery
2 garlic cloves, minced
2 green onions, minced
1 pound lump crabmeat, picked clean
1 cup fresh white bread crumbs
1 1/2 cups Japanese-style bread crumbs (panko)
Mayonnaise as needed
1 cup Creole honey mustard
2 teaspoons Dijon mustard

directions

Combine the crabmeat, bacon, green onions, garlic, white bread crumbs, celery, Dijon mustard, dry mustard, salt, cayenne, and mayonnaise in a large bowl and mix gently until blended, adding just enough mayonnaise to hold the mixture together. Blend in the lemon juice.

Portion the crab cakes into 30 balls, flatten slightly, and bread with Japanese-style bread crumbs. (At this point, the cakes can be wrapped and refrigerated or frozen for later use.)

Heat the oil to 350 degrees in a sauté pan over medium heat. Pan fry the crab cakes in oil until heated through and golden brown on each side, about 4 minutes in all. Drain briefly on paper towels. Serve immediately with the honey mustard sauce.

Source: Jennifer